Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for purifying amylose and amylopectin of wheat

A technology of amylose and amylopectin, applied in the field of biochemistry, to achieve the effect of improving accuracy and efficiency

Active Publication Date: 2014-07-23
SICHUAN AGRI UNIV
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some studies have found that when determining the starch content of different species, it is necessary to use the amylose and amylopectin extracted from the corresponding species to make a standard curve, and the use of a standard source from a single species to determine the starch content of different species will cause large error
At present, there is no commercial standard product of wheat amylose and amylopectin. Most of the previous studies on the content and composition of wheat starch used commercial potato-derived amylose and amylopectin as substitutes.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for purifying amylose and amylopectin of wheat
  • Method for purifying amylose and amylopectin of wheat
  • Method for purifying amylose and amylopectin of wheat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The purification of embodiment 1 common wheat amylose and amylopectin

[0034] 1. Extraction of wheat grain starch

[0035] Extraction of starch from wheat grain flour according to the modified Martin method. A certain amount of wheat grain is ground into flour with a filter screen and the bran is removed. Weigh 100g of flour, put the flour and water into the dough mixer (600W) according to the weight ratio of 2:1 and stir for 30min. After mixing, transfer the dough to a clean container and let it stand at room temperature for 30 minutes. Wrap the rested dough with 6 layers of gauze, put the gauze and dough in a large beaker, add 600mL of water three times to knead and wash the dough, and the washed emulsion is the crude starch extract. Transfer the starch solution into a centrifuge tube, centrifuge at 3500×g for 5 min, and pour off the supernatant. Scrape off the yellow gelatinous layer at the top of the precipitate as much as possible, and the white precipitate at...

Embodiment 2

[0040] The detection of embodiment 2 wheat amylose and amylopectin purity

[0041] In order to ensure that the amylose and amylopectin extracted by the present invention can be used for accurate determination of the content and composition of wheat starch by colorimetry, it is necessary to detect the purity of both. The purity of amylose and amylopectin extracted in Example 1 was detected by iodine-binding color reaction and gel chromatography.

[0042] Disperse 100 mg of amylose and amylopectin extracted in Example 1 with 1 mL of absolute ethanol, add 9 mL of NaOH solution (1 mol / L) and heat in a boiling water bath for 15 min, shaking from time to time until the solution becomes clear. Add 60 mL of double-distilled water to the boiled solution, adjust the pH to 3.6 with 0.5 M HCl, and then adjust the volume to 100 mL. This solution is used as the working solution for subsequent analysis. Take 1.5mL of the above-mentioned amylose or amylopectin working solution, and add 20μl ...

Embodiment 3

[0043] Example 3 Comparison of Wheat Source and Potato Source Amylose and Amylopectin Absorption Spectra

[0044] In order to ensure that the amylose and amylopectin extracted by the present invention can be widely used in the determination of the starch content and composition of wheat grains by colorimetry, PI520554, PI614034, Liangmai No. 4, Mianmai 37, and Shumai were extracted according to Example 1. Amylose and amylopectin of wheat varieties such as 375, Shumai 482, and Zhengmai 9023. Disperse 100mg of each wheat-derived amylose and amylopectin with 1mL of absolute ethanol, add 9ml of NaOH solution (1mol / L) and heat in a boiling water bath for 15min, shake it from time to time until the solution becomes clear, then dilute to 100mL as a storage solution. Take 4 mL of amylose storage solution and 2.5 mL of amylopectin storage solution from each wheat source respectively, add 30 mL of double distilled water, adjust the pH to 3.6 with 0.5 M HCl, add 500 mL of iodine reagent...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for purifying amylose and amylopectin of wheat. The method is characterized in that starch in wheat grain flour is extracted by use of the improved Martin method, and on this basis, the starch is treated by use of different methods, and finally, high-purity amylose and amylopectin are extracted. The method can be used for quickly extracting high-purity amylose and amylopectin from the wheat grains and detecting the purity of the extracts. The standard products of amylose and amylopectin of wheat prepared by the method can be used for measuring the content and the composition of the wheat starch by use of a colorimetric method, and as a result, compared with a potato-derived standard product commonly used at present, the standard products of amylose and amylopectin of wheat has the advantage that the accuracy of the composition analysis of the wheat starch is greatly improved; therefore, the method has excellent application prospect in the field of research on the wheat starch quality.

Description

technical field [0001] The invention relates to the field of biochemistry, in particular to a method for purifying wheat amylose and amylopectin. Background technique [0002] Grain starch is the most important component of wheat grain, accounting for 65%-70% of the grain weight. Wheat starch can be divided into amylose and amylopectin according to the connection mode between glucose molecules, and amylose (10 3 -10 4 Da) and amylopectin (10 5 -10 6 Da) exists independently and accounts for 22%-26% and 74%-78% of the total starch content respectively. Amylose and amylopectin have different physical and chemical properties. Amylose has weak water absorption capacity, while amylopectin has strong water absorption capacity; starch with low amylose content forms a gel with low strength, slow retrogradation and aging, and processed Foods are soft, elastic and have a long shelf life, as opposed to starches with high amylose content. Grain starch content and composition affec...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/20
Inventor 江千涛张晓伟王际睿陈国跃祁鹏飞刘亚西蒲至恩李伟魏育明郑有良
Owner SICHUAN AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com